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Author Notes:Use a spiralizer to make not zucchini noodles but curly fries; these are seasoned to taste like the paprika-flecked ones at Arby's, as per http://www.instructables.com/id/curly-fries/. —Ali Slagle

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Serves 4

5
Russet potatoes

4
teaspoons salt, plus more for sprinkling

2
teaspoons onion powder

3
teaspoons garlic powder

2
teaspoons cayenne

3
tablespoons paprika

1
cup flour

Canola oil, for frying

Peel the potatoes and spiralize them on the large noodle blade of your machine.

Break up any really long noodles into more of a fry length (or don't), then transfer them to a bowl of boiling hot water. Let them sit in the water for 15 minutes.

In a plastic bag, combine the dry ingredients except the flour. Transfer half the mixture to a separate bowl and add the flour to the plastic bag (you'll coat the potatoes with the spice-flour mixture before and the spice mixture after they have fried). Drain the potatoes from the water (drain them well!) and, a handful at a time, gently add them to the plastic bag and shake gently so they're all covered in the coating.

Heat about 3 inches of canola oil in a deep pan to about 350° F. When the oil is hot, fry the potatoes in batches (you don't want to crowd the pan). The fries should be crusty and brown in about 3 minutes.

Transfer them to a plate lined with paper towels to get rid of excess oil. Sprinkle with spice mixture and salt and continue with the rest of the potatoes.